Asian-Inspired quinoa and veggies
A delicious and heart-healthy Asian-inspired dish designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon sesame oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 block tofu, cubed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce
- 1 teaspoon ginger, grated
- 1 tablespoon sesame seeds
- Green onions, for garnish
Instructions
Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is cooked.
In a large skillet, heat sesame oil over medium heat. Add onion and garlic, sauté until fragrant.
Add red bell pepper, broccoli, snap peas, and tofu to the skillet. Cook until vegetables are tender and tofu is golden brown.
In a small bowl, whisk together soy sauce, rice vinegar, sriracha sauce, and ginger. Pour over the vegetables and tofu, toss to combine.
Serve the vegetable and tofu stir-fry over cooked quinoa. Sprinkle with sesame seeds and garnish with green onions.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 20 |
| Carbs (g) | 25 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |